Parker House Crab Cakes

Recipe Ingredients

16 oz	454g	Lump crab meat
1/2		Red bell pepper - diced
1/2		Yellow bell pepper - diced
1		Onion - diced (medium)
2		Shallots - diced
1		Garlic - diced
1 tablespoon	15ml	Fresh basil - chopped
1 tablespoon	15ml	Fresh parsley - chopped
2 cups	292g / 10oz	Cracker crumbs - unsalted
1		Heavy cream
2		Eggs - blended
		Flour
		Olive oil

Recipe Instructions

1. Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set aside and cool.

2. In a mixing bowl, add crab meat, parsley, basil, sauteed onions, peppers, shallots and garlic. Mix thoroughly.

3. Add cream and about 1 cup of cracker crumbs. The mixture should be stiff enough to shape. Adjust seasoning with salt and pepper.

4. Shape crab mixture into oval cakes. Dip into flour, then egg mixture, then remaining cracker crumbs. Shake off excess cracker crumbs.

5. Refrigerate for 1 hour.

6. Heat 2 Tbs olive oil in heavy skillet. Saute cakes until golden brown. Present 2 cakes per person.

Source:
Keith Floyd

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